- 3 chicken breasts, baked and chopped
- 1/3 up butter
- 1/8 cup (or mor) flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. thyme
- 1/2 tsp. rosemary
- 2 cups chicken brothe
- 1 pie crust
- 2-3 potatoes, cubed and boiled until tender
- 2-4 carrots, slices and boiled until tender
- 1 cup light cream
- 1 small onion, chopped
- 1 small bag peas or corn (optional)
Preheat oven to 450 degrees. Melt butter in a sauce pan and stir in flour, salt, pepper, thyme, and rosemary to make a gravy. Gradually add broth and cream and cook over medium heat, stirring frequently until thickened and bubbly. Add the cubed chicken and vegetables to the gravy. Prepare the pie crust. Line and 9x13 pan or 2 pie pans with 2/3 of the crust. Put the filling in the dough-lined pan(s), top with remaining crust and bake 15 minutes, or until crust is golden and the filling is bubbling.
